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Strawberry Cheesecake

This Homemade Strawberry Cheesecake is rich, creamy, and topped with a fresh, sweet Strawberry Cheesecake Topping. With a buttery graham cracker crust and smooth cheesecake filling, it’s the perfect dessert for any occasion. This Easy Strawberry Cheesecake Recipe is simple enough for beginners but tastes like it came from a fancy bakery!
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • ½ cup unsalted butter melted
For the Cheesecake Filling:
  • 3 blocks 24 oz cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • For the Strawberry Topping:
  • 2 cups fresh strawberries sliced
  • ½ cup sugar
  • 1 tbsp cornstarch
  • ¼ cup water
  • ½ tsp lemon juice

Method
 

Step 1: Make the Crust
  1. Preheat oven to 325°F.
  2. Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
  3. Press mixture into the bottom of a springform pan and bake for 10 minutes. Let cool.
Step 2: Make the Cheesecake Filling
  1. Beat cream cheese until smooth, then mix in sugar.
  2. Add eggs one at a time, mixing after each.
  3. Stir in vanilla and sour cream. Pour batter over the cooled crust.
Step 3: Bake the Cheesecake
  1. Wrap the pan in foil and place in a larger pan filled with hot water (water bath).
  2. Bake for 50-60 minutes, until the center is slightly jiggly but set.
  3. Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
  4. Chill in the fridge for at least 4 hours or overnight.
Step 4: Make the Strawberry Topping
  1. In a saucepan, cook strawberries, sugar, cornstarch, water, and lemon juice over medium heat.
  2. Stir until thickened (about 5 minutes), then let cool completely.
Step 5: Assemble & Serve
  1. Pour cooled Strawberry Cheesecake Topping over the chilled cheesecake.
  2. Slice, serve, and enjoy!

Notes

  • Fridge: Store leftovers in an airtight container for up to 5 days.
  • Freezer: Wrap slices in plastic wrap and foil; freeze for up to 2 months.
  • No Cracks Tip: Use a water bath and let cheesecake cool slowly.